Best Mixed Berry Pie Recipe: Make a Tart Triple Berry Pie

A mixed berry homemade pie is a wonderful way to showcase fresh summer berries. If you’re baking the pie with frozen fruit, bake for an additional 10 to 15 minutes in the oven.

For the pie crust:

• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 14 tablespoons cold unsalted butter, cubed
• 6 tablespoons ice water
• 1 egg beaten with 1 tablespoon water for egg wash
• Coarse sugar, for sprinkling

For the filling:

• 5 cups mixed fresh berries (preferably, raspberries, blueberries, blackberries, and halved strawberries)
• Juice and zest of ½ a lemon
• 1 teaspoon vanilla extract
• ½ cup sugar
• 1/4 cup brown sugar
• ½ cup cornstarch
• Pinch of salt

1. 1

   In a food processor, pulse together flour, salt, and sugar. Add in half of the butter and pulse for 15 seconds. Add remaining butter and pulse until mixture looks like coarse crumbs. Add cold water to mixture and pulse until the dough clumps together. Add more water, 1 tablespoon at a time if dough is dry. Pat dough into two disks and wrap in plastic wrap. Chill in the refrigerator for at least one hour and up to 12 hours.

2. 2

   Let pie dough stand at room temperature for 30 minutes before rolling. On a lightly floured surface, using a rolling pin, roll dough into roughly an 13-inch circle. Press bottom crust into 9-inch pie plate, trimming the edges, leaving a two inch overhang. Chill in the refrigerator for 30 minutes.

3. 3

   Meanwhile, in a large bowl, using your hands, gently toss together berries, lemon juice, zest, and vanilla extract. Add sugars, cornstarch, and a pinch of salt, making sure berry mixture is well combined. Fill the prepared crust with berry pie filling.

4. 4

   Roll out the second dish and cut into 1 ½-inch strips to create a lattice top. Arrange half the strips over the pie in parallel lines. Fold every other strip up to the midline of the pie. Lay a strip over the middle of the pie, perpendicular to the others. Fold the parallel strips back down, then fold up all the other strips. Lay another perpendicular strip down, repeating until all the strips have been used. Trim any excess dough and crimp the edges of the strips with a fork to seal the top crust. Brush the top with egg wash and sprinkle with coarse sugar. Chill for 15 minutes in the refrigerator.

5. 5

   While the pie chills, preheat the oven to 375 degrees F. Set pie dish onto a baking sheet (to catch any excess liquid) and bake for 1 hour, until the crust is golden brown. Let pie cool on a rack for 2 hours before serving. Serve alone or with vanilla ice cream or whipped cream to top off the pie.

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